For cooking, you can take frozen Brussels sprouts, this time I cooked from fresh. Before cooking, I removed the upper leaves.
Pour water into a saucepan (or saucepan of sufficient volume), add salt (1 tsp or to taste) and put on fire. Put the cabbage in boiling water, reduce the heat and cook for 7-8 minutes.
Drain the water through a colander or sieve. Boiled cabbage is well rinsed under a stream of cold water and let the water drain.
At this time, chop the walnuts in any convenient way, for example, put them in a cellophane bag and roll them with a rolling pin. Grate the parmesan on a grater (here - on a small one, if desired - on a large one). Prepare garlic, salt and black pepper.
Heat a dry frying pan, add chopped nuts and fry until a characteristic pleasant smell appears.
Then remove the nuts, wipe off the nut crumbs with a napkin, put the butter and melt.
Fry on medium heat for 5 minutes. In the frying process, add salt and black pepper (to taste).
At the end of cooking, squeeze out the garlic.
Remove the pan from the heat, add nuts and cheese. Mix everything and serve.
If desired, the cheese can be added after shifting the cabbage from the pan to a dish or in portions.
Brussels sprouts are a storehouse of vitamins and other useful
substances, it contains a lot of fiber and easily digestible protein.
Together with nuts and cheese - very tasty! Bon Appetit!